Minestrone Soup (Gluten Free)

My mom always made the most delicious soups when I was growing up and minestrone was one of them. The broth was rich and the soup was loaded with veggies galore, and we all know I love me some veggies!

This recipe has everything I need in a good hearty soup. Creamy kidney beans, carrots, tomatoes, zucchini, and the richest broth ever. Topped off with fresh parm and some crusty bread for dipping…yaaas! Plus, I made this in 30 minutes so it’s the ideal busy weeknight supper.

I decided to swap out the regular macaroni noodles for gluten free because it has more then twice the amount of protein and 30% fewer carbs than regular pasta. You guys, my daughter didn’t even recognize the difference and she is the queen of texture. This soup is a bowl full of cozy goodness and I hope you try this ASAP!

Let’s eat!🤍

Minestrone Soup (Gluten Free)

30-minute minestrone soup with lots of veggies, pasta and parmesan cheese. So hearty and cozy.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Italian

Servings 6

Calories 388 kcal

Ingredients

  

• 2 tbsp olive oil
• 1/2 cup onion, chopped fine
• 1 garlic clove, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 2 small zucchini sliced 1/4 inch thick
• 28 oz can crushed Italian style tomatoes
• 1 1/2 tsp Italian seasoning
• 1 tsp dried parsley
• 32 oz low sodium vegetable broth
• 14 oz can red kidney beans, rinsed and drained
• 8 oz Banza gluten-free elbow macaroni or use regular macaroni
• Parm cheese
• 1 tsp salt
• 1/2 tsp pepper

Instructions

 

Pasta

• Cook pasta according to directions. Rinse well and set aside until ready to use.

Soup

• Heat oil in large pot over medium heat and add onion, garlic, carrots, and celery. Sauté for 3-5 minutes until veggies are tender. Add crushed tomatoes, herbs, veg broth, and kidney beans. Season with salt and pepper. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally. Add zucchini slices and cook another 5 minutes then add cooked pasta. I used all but a 1/2 cup of pasta because I wanted more broth but you can certainly use the entire 8 ounces. Taste to make sure you don't need more salt and pepper. Serve with freshly grated parm cheese.

Notes

Leftovers- Freeze soup in 16 oz mason jars for easy lunches.  Don’t fill jars completely full. Leave a couple inches because the soup will expand when it freezes. Pull out a jar in the morning to thaw and by lunch it’s ready to heat. 

Gluten-free pasta- Banza is my favorite gluten-free pasta. I’ve tried many different brands and this one wins by a long shot in terms of flavor and texture. Cooking pasta separately ensures the broth doesn’t get too starchy. Gluten-free pasta especially, holds a lot of starch which would drastically change the consistency and flavor of the soup. 

 

Nutritional facts for this recipe are for 2 cups and do not include the parmesan cheese. There are 44 calories per 2 tablespoons of cheese. 

Keyword gluten free, minestrone, parmesan cheese, soup, tomatoes, Vegetarian, veggies

Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!